BAKED HADDOCK WITH LEMON-CAPER SAUCE
Servings: 4 servings
Ingredients
- 4 6- to 8- ounce haddock filets
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons garlic powder
- 1½ teaspoons kosher salt
- 1½ teaspoons freshly ground pepper
- 2 large lemons sliced into rounds
- 3 tablespoons fresh lemon juice
- 2 tablespoons unsalted butter
- 1 tablespoon shallots minced
- 4 tablespoons capers drained
- Juice of ½ large lemon
Instructions
- Preheat oven to 350 degrees F. Pat fish dry, cover in olive oil, then season with ½ teaspoon salt, garlic powder, and ½ teaspoon pepper.
- Cover baking sheet with parchment paper. Place sliced lemons on parchment paper and lay seasoned fish on lemons. Cook for about 4 minutes on each side or until fish filets are opaque and flaky.
- While fish is cooking, combine remaining ingredients in a small saucepan. Simmer on low until shallots are soft and almost translucent.
- Remove fish from oven and top with lemon-caper sauce.
